Israeli Couscous With Pistachios and Apricots Recipe #309233
This recipe is from Veganomics: The Ultimate Vegan Cookbook. They write that it is Turkish inspired and suggest serving it with grilled vegetables or sweet potatoes, brussel sprouts, and/or red pepper. It sounds good to me, but I love cardamom and cinnamon.
by WiGal
40 min | 5 min prep
SERVES 4
- 2 tablespoons vegetable oil
- 3 garlic cloves, minced
- 2 cups israeli couscous
- 2 1/2 cups water
- 1 cinnamon stick
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cardamom
- 2-3 pinches black pepper, several pinches
- 1/2 teaspoon salt
- 1 lime, zest of
- 1/4 cup mint, fresh and chopped and divided
- 1/2 cup dried apricot, chopped to raisin size
- 1/2 cup pistachios, shelled
- 1/2 lime, juice of
- Preheat a large heavy bottomed skillet over medium-low heat.
- Place the garlic and oil in the pan and saute for 1 minute.
- Add the couscous, raise the heat to medium, and stir constantly for 4 to 5 minutes; the couscous should start to toast.
- Add the water, cinnamon stick, cumin, cardamom, pepper, salt, and lime zest.
- Raise the heat and bring to a boil.
- Once the mixture is boiling, lower the heat again to as low as possible and cover.
- In about 10 minutes, most of the water should have been absorbed.
- Add 2 tablespoons of the mint, and the apricots, pistachios, and lime juice.
- Stir, cover again, and cook for 5 more minutes.
- At this point, the water should be thoroughly absorbed.
- Remove the cinnamon stick, fluff the couscous with a fork, garnish with the remaining mint, and serve.
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5 stars